Vella Aval / Sweet Poha - A Tribute to A Wonderful Blogger

          Two days back I heard this sad and shock news from Priya's Blog , that Jayasree of Kailas Kitchen was no more and passed away this October 12 because of pneumonia. I never knew Jayasree before but her space Kailas Kitchen was well known to me . One can find all sorts of recipes and  includes more authentic and regional recipes also. I shared this sad news with V and we both talked about, the loss to her family and friends. Really they miss Her a lot. No one can compensate this May God give strength to her Family and I pray God to let Her Soul rest in Peace.
            
        I too want to join this tribute and to honor her Memory, I tried Vella Avil from her space. This is so easy to prepare and a quick naivedyam. Check out the link for original and detailed recipe...

Braided Bread With Spicy Potato Stuffing / Stuffed Braided Bread

I love baking bread from the scratch. Blogging helps me to try more baking recipes from the scratch. For this Stuffed Braided Bread i used Spicy Mashed Potato/Potato masal stuffing but you can try it with any desired savory or sweet stuffing. If you like cheese you can also add some shredded Mozzarella or any favorite cheese. Now off to the recipe..

Mushroom Pepper Masala - It's Hot !!!

             This Wednesday is special again since its Blog Hop Wednesday,nothing but a wonderful event by Radhika . Its a great opportunity to meet more bloggers and the best thing of this event is to try out some recipe from the paired blogger. Its really more fun u know, getting more friends, learning some interesting and new things from their blog and above all trying their own recipe. It didn't stop with that alone, we should post that tried and tasted recipe on every BHW. Like that,so far we have successfully completed 3 months with one set of people and eagerly waiting for the new group list and schedule. Kudos to Radhika for all her effort and creativity...
             This week my pair was Priya Sreeram of Bon Appetite. Her blog title and description impressed me a lot..." Bon Appetite"  Cooked with Passion;Served with Love. Cool title isn't??
Wow...her blog is loaded with lots of yummy and healthy vegetarian recipes. Its really a very tough time for me to choose. And bookmarked some 6 recipes from that i tried Milagi Podi and Mushroom Pepper Fry. Usually for my idli milagai podi i wont add sesame seeds for the first time i tried with adding sesame seeds and loved it a lot.
           Coming to this Musroom Pepper Masala, its hot ...yep, really its Hot 'O Hot. My son Sanjay was not feeling well and caught with cold and cough. As this month (till this Monday) was Puratassi, we don't eat any non veg and egg dishes during Puratassi Month or else i would have made Pepper chicken fry. I made pepper rasam to sooth his throat and cough but he was not ready to eat the rasam... He likes Egg Pepper Fry but because of Puratassi my H didn't allow me to make it. So this Musroom Pepper Masala was a big remedy and helped a lot. Generally for any pepper dishes, i use to add freshly ground pepper at the end only but in this recipe she described to add it in the beginning itself. I followed the recipe as such and over all it was so so so so yummy and soothing....Thanks a lot dear sure this will be a keeper recipe and going to try chicken instead of mushroom :) Now to the Mushroom Pepper Masala...

Ingredients

1. Mushroom     3/4 cup (chopped)
2. Onion   1 large (diced or chopped)
3. Green Bell Pepper    1/2 cup(diced or chopped)
4. Tomato   1 large (chopped)
5. Garlic    2 cloves(finely chopped
6. Pepper Powder    2 tbsp ( or adjust to your spice level)
7. Curry leaves     few
8. Green chilli    2 no.s(slitted)
9. Turmeric powder   1/4 tsp
10. Coriander powder    1 tsp
11. Cumin powder    1/2 tsp
12. Salt    to taste
13. Cilantro    4-5 sprigs(finely chopped)
14. Oil     1 tbsp
15. Fennel seeds    1/2 tsp

Method

• Heat oil in pan, add fennel seeds wait till it splutter.
• Then add finely chopped garlic and curry leaves fry well and add 1 tbsp pepper powder and fry till it sizzle and flavor comes.
• After that chopped onions,sprinkle little salt and saute till onion turns translucent.
• Then add green bell pepper and saute till it turns soft and tender.
• Now add tomatoes and stir fry until soft n mushy.
• And add dry powders and stir fry for a minute, and add mushroom and enough salt.
• Mix everything well and cook in medium heat till it turns soft and cooked.(you can also sprinkle very little water )
• Now add remaining 1 tbsp pepper powder and stir fry for a minute.
• Lastly add some cilantro and turn off the stove.
• Very yummy and hot Musroom Pepper Masala is ready.
• Serve Hot with Rotis/Puris/Mild Pulav.

Notes:
Please adjust pepper powder amount to your taste...the amount quantity will give you a super hot mushroom pepper masala...
With the same recipe you can also add chicken instead of mushroom and enjoy as Hot pepper chicken...
Adding more onions ans tomato will gives you more taste and quantity.

I tried her Milagi Podi...plz check out the link for the recipe...

Sending this recipe to the event, Blog Hop Wednesday. Plz friends don't forget to checkout Here to know what other my blog hoppers have posted for BHW.

And also i am happy to share my other recipes which i tried and posted for previous Blog Hop Wednesday,a  treat for your eyes :)

Thiruvadirai Kali

Spinach Pulao With Whole Moong

Seyal Maani

Paneer Gobi Masala

Stuffed Aloo curry

Neer Dosa N Tomato Chutney

If you wish to ride in this fun game do checkout the link and send a mail  !!!

Black Beans Mushroom Masala Rice

             I am not much fond of beans/legumes but my hubby likes a lot.  And also strictly order me to cook any beans/legumes at least thrice in a week. I don't like sundal much. So i often make curries/ kuzhambu/ cutlets along with vegs. This time for a change i tried this rice recipe. No planning, nothing instantly i made this with the left over rice. I used black beans and mushroom along with mild spices which all turned out to a healthy flavor packed masala rice. I served with Potato fry with Cajun spices and chips. Simple Raitha will also a good combo for this rice. You can also use basmati rice which gives even more taste and flavor. Now to the recipe..

Whole Moong Halwa / Green Gram Dal Halwa / Moongdal Halwa

            My another attempt to make Halwa with Whole Moong or Green gram dal using very less or i can say only 1 and 1/2 tbsp ghee. I also added milk mawa to this halwa to make it richer and tastier. I usually don't make halwa as it requires more ghee and also a laborious one. But for my kids , i want to try a healthier version of halwa with whole moong using milk and mawa. I tried with only 1/2 cup dal only. As moong dal and milk are a good source of protein and the ghee act as a fat source both are essential for growing kids, that too in a sweet form . Simply they loved it.

Quick Tamarind Rice With Onion N Ginger

               Very simple and easy tamarind rice. This recipe helps to use the left over rice in an interesting and yummy way. Mild tangy and seasoned rice. Perfect with simple pickle or any vegetable fry. Potato,cauliflower,Vazhakkai Fry suits well. Or you can enjoy with simple Pappad or potato chips. This is a bachelor recipe and any one can cook in matter of minutes.

Ingredients

1. Cooked rice   1 cup
2. Tamarind    1 dates size (soak in warm water for 15 min)
3. or
4. Tamarind  Pulp   1 tsp (dissolved in 1/4 cup water)
5. Onion   1 medium (finely chopped)
6. Ginger   2 tsp(finely chopped)
7. curry leaves   1 sprig
8. Salt   to taste

To Temper

1. Oil / sesame oil  1 tbsp
2. Mustard seeds   1/4 tsp
3. Chana dal   1 tbsp
4. Urad dal   1/2 tbsp
5. Dry Red chillies    3-4 no.s(broken)
6. Peanut    2-3 tbsp

Method

• If you are using freshly cooked rice, spread it in a plate and allow to cool completely and set ready.
• Extract the tamarind juice , and keep aside.(use less water)

• Heat oil in kadai/pan, add the tempering the ingredients one by one and fry the dal n nut still golden brown.

• Then add curry leaves and dry red chillies and fry lightly.
• After that add, ginger and fry well and add finely chopped onions and sauté for a minute.

• then add turmeric powder and fry till raw smell leaves.
• Now add the cooked rice ,enough salt and stir well.

Now add the tamarind juice and stir fry the rice in high flame till the moisture leaves.

Thats it..simple and tasty tamarind rice is ready . Serve hot or pack to your lunch with any veg fry or papad.

Cabbage Paratha / Purple Cabbage Paratha

            Today's recipe is Cabbage Paratha, this time i used purple cabbage instead the green one. Taste doesn't differ only the color. This is so flavorful and fiber rich paratha. Freshly chopped/grated cabbage, onions and other ground spices mixed along with the whole wheat flour and kneaded to a dough to make tasty and healthy "Cabbage Parathas". Grated cabbage will be easy for rolling the parathas but i used the chopped one and also i added more cabbage so i found little tough while rolling and then tried making like Adai. that was simple and quick. I served this paratha along with coconut coriander chutney which suits well and it was a delightful dinner .Now to the recipe.
Ingredients

1. Whole wheat flour   2 cups
2. Cabbage    1 and 1/2 cup (finely chopped or grated)
3. Onion    1 medium(finely chopped)
4. turmeric powder    1/4 tsp
5. Ajwain seeds/Omam    1/4 tsp(crushed)
6. Cumin seeds    1/4 tsp
7. Salt     to taste
8. Oil    1 tsp + to toast parathas

To grind Coarsely

1. Ginger    2 " piece
2. Green chilli    2 no.s (adjust to your taste)
3. Cilantro     10 sprigs

Method

• In a blender, add ginger,green chilli and cilantro and grind to a coarse paste without adding water and keep aside.

• Take a mixing bowl , add flour, cabbage, onion, cmuin,ajwain and ground chilli paste, turmeric and enough salt...mix everything well.

• Add water little by little and make it to a soft dough and add 1-2 tsp oil and knead for another one minute .

• Then cover dough using cling wrap or damp cloth and set aside for 20-30 minutes.
• After that, divide the dough to 10-12 equal lemon sized balls.
• On a well floured surface, take one ball and roll it to a 8" paratha (add flour to roll the parathas).

• Heat a tawa/griddle, when it is hot smear ghee/oil and toast the paraths till done.
• That's it...flavor rich healthy Cabbage parathas are ready to serve.
• Serve Hot with any chutney/curry or simple pickled raitha.